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Paleo Cinnamon Pumpkin Bread

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Pray. Love. Eat. Shop. Craft. Travel. Repeat.

 

Paleo Cinnamon Pumpkin Bread

Rebecca Brittain

Print the Paleo Cinnamon Pumpkin Recipe here!

'Tis the season for all things pumpkin.  It should come as no surprise to you that I love pumpkin everything by now.  I could cook and bake with pumpkin all year long (and sort of do), but it does something magical to recipes in the fall & winter.  

Today I'm sharing a recipe for Paleo cinnamon pumpkin bread.  Pumpkin + cinnamon = heaven.

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Shopping List:

  • 3 large eggs
  • 1 cup organic pumpkin puree (not pumpkin pie)
  • 1/3 cup full fat coconut milk (use the "fat" from the top of the can)
  • 1/3 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1 3/4 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • a dash of sea salt

  • cinnamon and coconut sugar for coating the top of the bread

Preheat the oven to 350* F.  Grease a loaf pan with baking spray or coconut oil, unless you're using a non-stick loaf pan.  Sprinkle the bottom of the loaf pan with an ample amount of cinnamon and coconut sugar.  This will coat the top of your loaf once you remove it from the pan.

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In a large bowl, mix together all of the wet ingredients.  In a separate bowl, mix together all of the dry ingredients.  Then combine them together using a hand mixer.  Beat on low to medium until thoroughly combined.  You may add additional pumpkin pie spice or cinnamon if you prefer it.

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Pour the batter into the loaf pan and shift it a little bit to make sure the batter spreads evenly in the pan before placing it into the oven.

Bake at 350* F for 55 minutes to 1 hour.  Insert a toothpick into the center, if it comes out clean it is done baking.

I used a FUN Nordic Ware Botanical Pumpkin Loaf pan similar to this one because now is the time to!  (See bottom of post for additional pans like mine.)

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Cinnamon Pumpkin Bread

Paleo

You can see the darkened top of the loaf from the cinnamon and coconut sugar.  Delicious!  And a thing of beauty, if I do say so myself.  It popped right out of the pan with no issues, too.  You can wait until the bread is done baking to slather a little coconut oil and then the cinnamon and coconut sugar on top of it if you'd like and of course, use butter if you're not adhering to Paleo.


Have you tried any pumpkin bread recipes lately?  I'll be sharing more pumpkin recipes this month so keep an eye out for them!  Please share yours below!

PS - this is what happened that day...I got into a baking frenzy and made pumpkin oatmeal cookies (recipe coming soon) and coconut flour bread also!

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XOXO

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